How to Make Individual Cacio e Pepe Lasagnas - A Step-by-Step Guide

Individual Cacio e Pepe Lasagnas are a delightful twist on the classic Italian pasta dish. This recipe takes the familiar flavors of cacio e pepe, a simple yet luxurious pasta dish made with cheese and black pepper, and reimagines them in the form of individual lasagnas. Each serving is a perfect balance of creamy, cheesy, and peppery goodness, all layered between tender lasagna noodles.

The beauty of these individual lasagnas is that they are not only delicious, but also incredibly v...

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Ingredients

  • 1 (16 ounce) package lasagna noodles
  • 1 (16 ounce) container ricotta cheese
  • ¾ cup grated Pecorino Romano cheese
  • ½ cup shredded mozzarella cheese
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon olive oil, or as needed
  • freshly ground black pepper to taste
  • 1 tablespoon chopped fresh flat-leaf parsley, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces; save any remaining noodles for another use.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.
  • Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.
  • Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.
  • Nutrition

    720 cal.

    • Total Fat: 24g
    • Saturated Fat: 12g
    • Cholesterol: 66mg
    • Sodium: 524mg
    • Total Carbohydrate: 89g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 39g
    • Vitamin C: 2mg
    • Calcium: 682mg
    • Iron: 4mg
    • Potassium: 389mg